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Chocolat: From the Cocoa Bean to the Chocolate Bar


From the world’s finest chocolatier, who originated the bean-to-bar concept, comes this collection of 170 recipes for the very best and most essential chocolate confections.  Belgium’s foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcolini’s confections have been acclaimed as the world’s most delectable chocolate creations, and his book is a delicious immersion into the world of fine chocolate and a tribute to its majesty.

His recipes run the gamut of chocolate possibilities irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savory dishes and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.

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